Preparation:Place the sliced steak in a large bowl, add the vegetable oil, minced garlic and grated ginger. Toss to coat thoroughly and set aside.

Cook the noodles according to the package directions. Rinse, drain thoroughly, cut into manageable lengths and set aside.

Mix the soy sauce, fish sauce, sweet chili sauce and rice vinegar in a small bowl and set aside.

Heat a wok or a very large skillet over medium-high heat. Add a tiny amount of oil to the bottom and swirl to coat. Add the beef and stir fry about 1 to 1-1/2 minutes or until it reaches the desired doneness. You may have to cook the beef in batches to avoid overcrowding the pan.

Immediately add the reserved sauce, then add the noodles, tossing them to coat with the sauce. Shut off the heat, add in the bean sprouts and diced scallions and remove to a serving platter. Top with the chopped cilantro and peanuts and serve.

Serves 4 as a main course.

Recipe Notes:We used Korean sweet potato vermicelli for this dish. In addition to a springy texture, they absorb the flavors from the sauce beautifully. Cellophane noodles made from mung beans would work just as well and may be a bit easier to find.

Coconut Braised Baby Bok Choy

Ingredients:

6 baby bok choy

2 cloves garlic, chopped

1 tablespoon vegetable oil

1 cup regular or low-fat coconut milk

2 tablespoons freshly squeezed lime juice

1 tablespoon fish sauce

2 teaspoons sugar

Preparation:Wash the bok choy to remove any grit, separate the leaves and pat dry.

Heat a skillet over medium heat and add the sliced garlic. Cook until garlic begins to soften and turn golden (do not brown).

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